| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Salad |
6 |
servings |
INGREDIENTS
| 3 |
c |
Broccoli flowerets |
| 3 |
c |
Cauliflower flowerets |
| 3 |
md |
Carrots; sliced |
| 2 |
tb |
Water |
| 1/4 |
c |
Red onion; chopped |
| 1 |
lg |
Red bell pepper; roast, cut in strips |
| 1/2 |
c |
Italian salad dressing; fat free |
INSTRUCTIONS
In 3-quart microwave-safe baking dish, place broccoli, cauliflower, and
carrots. Sprinkle with water. Cover dish with plastic wrap, turning back
one edge to vent. Microwave on HIGH for 3 to 4 minutes, stirring after 1
1/2 minutes (until veggies are tender-crisp). Add onion, red pepper strips,
and salad dressing. Toss to coat vegetables with dressing. Cover (plastic
wrap) and refrigerate 4 hours or overnight.
NOTES : To roast peppers: Cut in half lengthwise; remove stems, membranes,
and seeds. Place peppers, cut side down, on foil-lined baking sheet;
flatten by pressing with palm of hand. Broil 3 inches from element until
blackened and charred, 10 to 12 minutes. Place peppers in a bowl and cover
with plastic wrap. Refrigerate 10 minutes. Using a paring knife, gently
pull skin from peppers.
Recipe by: Original:The Reynolds Kitchens Web Site
Posted to EAT-LF Digest by Angie Phillips <nbe@flash.net> on May 21, 1999,
converted by MM_Buster v2.0l.
A Message from our Provider:
“Beauty: an act of God”